Budgeting, Career Development, Catering Services, Communication Skills, Cook Dishes, Culinary Operations, Customer Support/Service, Financial Management, Food Production, Food Quality, Food Safety, Forecasting, Healthcare, Leadership, Maintain Compliance, Menu Management, Operations Planning, People Management, Production Control, Production Systems, Production Volume, Profit & Loss, Profit & Loss Management, Restaurant, Safety Compliance, Safety/Work Safety, Sanitation, Schedule Development, Team Lead/Manager, Tuition Fees
Our client is seeking an Executive Chef to lead culinary operations for a large, multi‑unit dining program serving a high‑volume campus environment. This role oversees daily production, menu execution, food quality, safety compliance, and catering operations while managing a sizeable back‑of‑house team.
The ideal candidate is a hands‑on culinary leader who thrives in a fast‑paced, service‑driven environment and can maintain consistent standards across multiple outlets.
Onsite | No Visa Sponsorship | Relocation Assistance: Yes
Work Schedule: Sunday–Thursday | 12:00PM–10:00PM
Responsibilities:
- Menu & Concept Support: Assist with menu planning, concept execution, and rollout of new culinary initiatives.
- Operational Excellence: Maintain high standards for sanitation, HACCP compliance, food safety, and physical safety programs.
- Financial Management: Monitor and control food and labor costs; support forecasting, P&L performance, and budget adherence.
- Team Leadership: Lead, train, schedule, and develop culinary staff; ensure consistent performance and adherence to standards.
- Catering Operations: Manage full‑cycle catering planning, coordination, production, and on‑site execution for events of varying scale.
- Systems & Processes: Utilize automated food inventory, ordering, production, and management systems; ensure compliance across units.
- Customer & Client Service: Support a positive dining experience, respond to feedback, and uphold service expectations across all outlets.
- Culinary Leadership: Oversee daily food production, recipe compliance, menu execution, and food quality across multiple dining locations.
Qualifications (Must-Haves)
- HACCP knowledge or training.
- Bachelor's degree or equivalent experience.
- Strong leadership, communication, and team‑development skills.
- Experience leading catering operations from planning through execution.
- 3+ years of management experience in culinary or foodservice operations.
- Working knowledge of automated food inventory, ordering, and production systems.
- Demonstrated experience managing food and labor costs, including P&L or budget responsibility.
- 3+ years of functional experience in high‑volume foodservice (institutional dining, catering, multi‑unit restaurants, hospitality, etc.)
Preferred Skills:
- Supervisory experience managing 10+ BOH staff.
- Experience overseeing high‑volume production or multi‑outlet operations.
- Background in institutional, university, healthcare, or corporate dining environments.
Benefits & Perks:
- Wellness Programs
- Medical, Dental, and Vision
- Paid Time Off & Paid Holidays
- 401(k) with employer match
- Career Development & Tuition Assistance
C
Confidential Recruiting Partners